Creating a Rice Flour White Raisin Butter Sandwich is a delightful culinary adventure that blends the rich flavors of raisins with the light and fluffy texture of rice flour, all wrapped in a buttery, chocolatey buttercream. Start by letting your butters come to room temperature to soften. For the rum raisins, mix water and sugar, add raisins, and simmer until they're tender.
Refrigerate overnight. For the cookie dough, mix butter, sugar, salt, and almond powder with confectionery rice flour until it's crumbly. Roll it out, cut it into molds, bake until firm, and let it cool. For the buttercream, melt chocolate and butter together until smooth. Assemble your sandwich by layering the buttercream, rum raisins, and cookies, then chill until ready to serve. Sprinkle with powdered sugar for a sweet finish. This recipe is a perfect blend of flavors and textures, making for a delicious and satisfying snack.
Ingredients:
- Rum raisins: 60g
- Water: 40g
- Granulated sugar: 20g
- Organic raisins: 60g
- Rum: 20g
- Rice flour cookie dough ingredients:
- Unsalted butter: 60g
- Powdered sugar: 30g
- Salt: A pinch
- Almond powder: 20g
- Rice flour for confectionery Mizuhochikara: 70g
Butter cream ingredients:
- Organic white couverture chocolate: 60g
- Unsalted butter: 60g
- Powdered sugar for topping: As needed
Preparation:
First, let the butter for the cookie dough and buttercream come to room temperature and soften.
Make Rum Raisins:
1. In a bowl, combine water and granulated sugar. Bring to a boil.
2. Add raisins and simmer over low heat for 1 minute.
3. Turn off the heat, add rum, and let it cool down. Cover with plastic wrap and refrigerate overnight.
Make Rice Flour Cookie Dough:
1. In a bowl, mix room temperature unsalted butter and powdered sugar until smooth.
2. Add salt and almond powder, then mix again.
3. Incorporate confectionery rice flour Mizuhochikara and mix until crumbly and powdery.
4. Transfer to a plastic bag, gently rub to mix, and let rest for 30 minutes.
5. Roll out the dough to about 3mm thickness, chill until it's hard enough to cut out molds, and then cut into 48mm round molds.
6. Bake in an oven preheated to 160℃ for about 15 minutes, then cool on a wire rack.
Make Buttercream:
1. Melt white chocolate in hot water.
2. Cool the bowl under cold water to about 25℃, stirring until it becomes stiff enough to squeeze.
3. Add unsalted butter that has been brought to room temperature and mix well with a whisk.
Finishing:
1. Divide the cookies into pairs.
2. Drain the rum raisins and place the buttercream onto one side of the cookie using a star nozzle.
3. Top with about 5-6 rum raisins and add another cookie.
4. Chill in the refrigerator for at least 2 hours, or overnight for even better blending.
5. Finish by sprinkling powdered sugar on top.
Enjoy your homemade Rice Flour White Raisin Butter Sandwich!